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A strawberry contains folic acid, vitamin C, potassium and fiber. Around eight strawberries is equal to 93 percent of the recommended daily value of vitamin C. Folic acid and potassium are important for expectant mothers and for the growth of cells within the body. Fiber is an important factor that makes up strawberries and allows the digestive system to work properly. Fiber also gives the body a substantial amount of energy. Strawberries have no natural fat and only contain around 45 calories per serving.

Harvested strawberries can be frozen, can be eaten fresh or can be preserved in jams and jellies. The flavor of the strawberry is greatly dependent on the weather that the berry has grown in and the amount of ripeness when the strawberry is harvested. The flavor of a strawberry is not related to the size of the berry, although larger berries tend to be more ripe than berries that are smaller in size. Strawberries that are grown in warmer climates tend to have a sweeter flavor than strawberries that are grown in colder temperature zones. They must also have the proper amount of water to achieve a sweet taste.